Roasted Vegetable Bisque
Never in my life did I think I could make a "bisque"; it sounded so intimidating! But, after I tried, I realized it is actually pretty easy, and the process and final result gives you a very satisfying, accomplished feeling that you have made something so beautiful :)
- red bell pepper
- green bell pepper
- yellow onion, medium
- portabella mushroom
- handful of baby carrots
- celery stalk
- small eggplant
- 3 clove
- 1 1/2 c
- half and half or heavy cream
- 5 c
- vegetable broth
- 1 c
- 2 tsp
- sea salt
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1/4 tsp
- 1/4 tsp
- 1/4 tsp
- handfuls of fresh parsley, chopped
- pinch of ground saffron (optional)
How to Make Roasted Vegetable Bisque
- 1Prepare your veggies for roasting:
- Wash all veggies and dry them with paper towel.
- Don't need to chop up the baby carrots.
- Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
- 2Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
- 3Arrange veggies on pan in single layer. (I usually end up using two pans).
- 4After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
- 5Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
- 6When done roasting, move veggies from pan to a big pot. Pour in broth and water.
- 7Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
- 8Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
- 9Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
- 10Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
- 11Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
- 12Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)